Black Sesame Brulee

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Black Sesame Seeds Makes This Dessert So Tasty

The rich, nutty flavor of black sesame seeds pairs beautifully with the silky smoothness of this creamy dessert.

When I found a jar of black sesame paste nearing its expiration in my pantry, I initially thought of using it for a savory dish. But then, inspiration struck - why not create something sweet instead?

Black sesame is not only incredibly nutritious but also brings a distinct, aromatic depth to desserts. While its dark color might not be everyone’s first choice, the flavor is more intense and complex than that of white sesame seeds, making it a personal favorite for sweet treats.

This Black Sesame Brûlée is a perfect combination of creamy custard and bold, nutty notes, topped with a delicate layer of caramelized sugar for that satisfying crack. The contrast of textures and flavors makes this dessert truly special!

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RECIPE

Servings: 3 Ramekins

Time: 120 minutes

Ingredients:

• 3 pcs egg yolk

• 2 tbsp sugar

• 1 cup heavy cream

• 1/4 cup whole milk

• 2 tbsp black sesame paste

• 3 tbsp granulated sugar for the brulee top

My Kitchen Tools:

Ramekins

Kitchen Torch

Instructions:

1. Prepare the Egg Mixture:
   In a mixing bowl, whisk the egg yolks and sugar until the mixture turns creamy.

2. Heat the Cream Mixture:
   In a small saucepan, combine the heavy cream, whole milk, and black sesame paste. Heat over medium heat, stirring constantly until the paste dissolves and the mixture comes to a gentle simmer (don't let it boil). Then remove from heat.

3. Temper the Eggs:
   Slowly pour the warm cream mixture into the egg yolk mixture, whisking constantly to prevent curdling.

4. Fill the Ramekins:
   Strain the mixture through a fine-mesh sieve to remove any lumps. Pour the smooth custard evenly into ramekins.

5. Prepare for Baking:
   Place the filled ramekins in a baking dish. Carefully pour boiling water into the dish until it reaches halfway up the sides of the ramekins, creating a water bath.

6. Bake:
   Preheat the oven to 325°F (160°C). Bake for 35-40 minutes, or until the custard is just set (it should still be slightly jiggly in the center).

7. Chill:
   Remove the ramekins from the water bath and allow them to cool to room temperature. Then, refrigerate for at least 1 hour to firm up the custard.

8. Caramelize the Sugar:
   When ready to serve, sprinkle 1 tablespoon of granulated sugar evenly over the surface of each custard. Use a kitchen torch to caramelize the sugar until it melts and forms a crisp, golden-brown crust. Let the sugar cool for a minute to harden before serving.